Pumpkin Bread Pudding

  • 5 cups bread, cubed (half a baguette or challah)
  • 2 cups half and half
  • 3 large eggs, well beaten
  • 3/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 oz) pumpkin puree
  • 1/2 stick melted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp vanilla extract

Preheat oven to 350°.

Butter an 11x7-inch baking dish. Fill with cubed bread. Combine remaining ingredients and pour over bread.

Allow to sit for 10 minutes, cover with foil, and bake for 45 minutes.

Uncover and bake an additional 5 minutes.

Serve warm or at room temperature with ice cream or whipped cream. feel free to embellish with dried cranberries, raisins, nuts, or candied ginger.

by Tim Dineen

Pound Cake Waffles

  • 1 box Pound Cake Mix
  • 1 container Vanilla Soy-Um
  • 1/4 cup water
  • 2 eggs
  • 1/4 cup Canola oil

Mix and cook in heated and sprayed waffle iron.

by Tim Dineen

Smashed Potato Chowder

This is a great soup that has two very unique styles - made with milk it's a creamy chowder. Made with vegetable broth and it's a rich vegetable soup. Either way, it's quick, easy, and oh, so good!

  • 1 pkg Garlic Mashed Red Bliss Potatoes
  • 1 qt milk -OR-
  • 1 qt vegetable broth
  • 1 pkg Vegetable Melange with Butter Sauce
  • 1/2 bag Shredded Sharp Cheddar Cheese

Whisk together mashed potatoes with milk or broth and heat to almost a boil. Add bag of vegetables and heat through. When veggies are thawed, lower heat and add shredded cheddar cheese and stir until melted.

by Tim Dineen

Pork Chops with Apples and Onions

  • 1 pkg pork chops
  • 1 red onion, sliced
  • 2 apples, cored and sliced
  • salt and pepper to taste
  • apple juice, if necessary
  • splash balsamic vinegar

Heat a bit of oil in skillet. Add onions and cook about 3 or 4 minutes until they begin to wilt. Add pork chops and brown on one side.

Flip pork chops, add apples and cover. Cook about 15 minutes or until apples are tender and pork is cooked through.

Add a splash of apple juice to pan, if it seems too dry.

Plate and drizzle with balsamic vinegar.

by Tim Dineen

Porcini & Truffle Triangoli with Baby Bella Mushrooms

  • 2 tbsp Garlic Olive Oi
  • 1 pkg Baby Bella Mushrooms, sliced
  • 1 pkg Porcini and Truffle Triangoli
  • Sat & pepper, to taste

Slice mushrooms and sauté in 2 tbsp garlic olive oil.

Cook triangoli according to package instructions. Drain and top with mushrooms.

Serve with grated cheese, if desired.

A quick and easy 10-minute dinner!

by Tim Dineen

Creamy Pomegranate Salad

  • 1 sm ctn Greek yogurt (we used 0% fat!)
  • 1 1/2 tbsp pomegranate vinegar
  • 1 tsp honey
  • Salt & Pepper to taste

Mix dressing ingredients and serve over greens of choice.

Add Omega Trek Mix, Nuts About Anti-Ox Trek Mix or dried fruit and nuts of choice.

This is extremely versatile! Use mayonaisse or sour cream in place of yogurt (or any combination!) for a slightly different taste. Add sugar or brown sugar in place of honey. Mix up the greens, add different fruits and nuts...

Add some poppy seeds and serve over fresh fruit!

by Tim Dineen

Pomegranate Molasses

Pomegranate Molasses is used in many different world cuisines, as an ingredient, as a sauce, or as an accompaniment to a dish. While called a “molasses” the term really refers to its consistency.

Try it in a barbecue sauce. Cook some onion and garlic in red wine and add some pomegranate molasses and cumin. Pomegranate molasses stirred into a little ketchup along with olive oil and rosemary makes a great glaze for salmon. Pomegranate molasses, soy sauce, and chili paste makes a great dipping sauce for pot stickers. Try mixing pomegranate molasses, honey, a good balsamic vinegar, and extra-virgin olive oil for a great salad dressing. We like it on pancakes or ice cream!

  • 1 qt pomegranate juice
  • 3/4 cup Sugar
  • 3/4 cup Lemon juice

Place pomegranate juice, sugar, and lemon juice in a saucepan and slowly reduce by boiling to 1 1/2 cups. Cool, bottle, and keep refrigerated.

by Tim Dineen

Pomegranate Tapenade

  • 1 ctn dried figs figs, stemmed, halved
  • 1 tablespoon olive oil
  • 1/2 cup Kalamata olives, pitted, coarsely chopped
  • 1 tablespoon drained capers
  • 2 teaspoons chopped fresh rosemary
  • 1/4 cup pomegranate vinegar
  • 1/2 cup walnuts, toasted, coarsely chopped

Combine figs, olives, capers, pomegranate vinegar, and rosemary in processor. Coarsely chop figs and olives.

Add salt and pepper, to taste. Transfer to bowl. Stir in walnuts. Let sit at room temperature about an hour to meld flavors.

by Tim Dineen

Pomegranate Syrup

  • 1 bottle Pomegranate Vinegar
  • 1 cup sugar

Place pomegranate vinegar and sugar in small saucepan. Bring to boil and stir until sugar is dissolved and syrup is slightly thickened. Cool.

Serve over ice cream, angel food cake, strawberries, cake, brownies, add to seltzer…

The possibilities are endless!

by Tim Dineen

Pomegranate Chili Meatballs

  • 1 btl Pomegranate Molasses
  • 1 btl Sweet Chili Sauce
  • 1 bag Meatballs

Mix pomegranate molasses and sweet chili sauce. Add meatballs and heat through.

by Tim Dineen

Pomegranate Fennel Salsa

  • 1 pkg fennel bulbs
  • 1 pkg pomegranate seeds
  • 4 scallions, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup pomegranate vinegar
  • 2 teaspoons honey

Cut fennel into 1/4-inch dice. Cook fennel in about 2 tablespoons olive oil in skillet until tender, about 15 minutes. Add pomegranate vinegar and cook another 3 minutes until fennel is slightly glazed.

Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, honey, salt and a generous amount of pepper.

Serve with beef tenderloin, chicken, pork chops or pork tenderloins.

by Tim Dineen

Polenta Bake

This is like a "polenta lasagne." You can add anything you want to the filling - vegetables , meats, whatever. It's a quick and easy side dish or main meal!

  • 1 roll Ploenta
  • 1 jar Italian Sausage Pasta Sauce
  • 1 bag Quatro Formaggio Cheese Blend

Preheat oven to 350°. Coat 8"x8" pan with Olive oil spray.

Thinly slice polenta roll. Coat bottom of pan with sauce. Make one layer of polenta, cover with cheese. Repeat until all polenta is used. Cover with sauce, Top with cheese.

Bake about 30 minutes or until hot through and cheese has melted.

by Tim Dineen